Giada Butternut Squash Soup with Fontina Cheese Crostini

This Giada Butternut Squash Soup with Fontina Cheese Crostini is exactly what a cool fall evening calls for. It is a silky, savory-sweet pureed soup with a subtle warmth from nutmeg and fresh sage, topped with crunchy, cheesy bread.

The whole recipe takes about 60 minutes from start to finish, and I would call it beginner-friendly. The only step that needs a little care is pureeing the hot soup safely — an immersion blender makes it much easier.

What Is Giada Butternut Squash Soup with Fontina Cheese Crostini?

This is a classic Italian-inspired soup built on a mirepoix of onion, carrot, and celery, simmered with butternut squash and chicken broth until tender. After blending in cream, sage, and nutmeg, it becomes velvety smooth with a balanced, earthy sweetness. The Fontina crostini on top add a nutty, melted cheese layer and a crisp texture that contrasts beautifully with the soup.

Why This Recipe Works

• The mirepoix base — Sautéing onion, carrot, and celery builds a deep, savory foundation that keeps the squash from tasting one-dimensional.
• Fresh sage and nutmeg — These two aromatics add warmth and complexity without overpowering the natural sweetness of the squash.
• Heavy cream at the end — Stirring in cream after pureeing gives the soup a luxurious, silky texture without dulling the other flavors.
• Fontina cheese crostini — The nutty, creamy cheese melts into the bread and floats on top of the soup, adding a crunchy, cheesy element that makes each spoonful more interesting.

Ingredients You’ll Need

Here is everything you need to make the soup and crostini from scratch.

For the Soup Base

• 2 tablespoons olive oil — Used along with butter to sauté the vegetables. It adds richness and helps prevent the butter from browning too quickly.
• 1 tablespoon unsalted butter — Adds a creamy, nutty depth to the aromatic base.
• 1 medium yellow onion, chopped (about 1 1/2 cups) — The backbone of the mirepoix. Yellow onion gives a mellow, sweet flavor when cooked slowly.
• 1 medium carrot, peeled and chopped (about 1/2 cup) — Adds a subtle sweetness and color to the soup.
• 1 stalk celery, chopped (about 1/2 cup) — Provides a mild savory note that balances the sweetness of the carrot and squash.
• 2 cloves garlic, minced — Cooked just until fragrant so it does not turn bitter.
• 1 (2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups) — The star ingredient. Look for a squash that feels heavy for its size with no soft spots.
• 4 cups low-sodium chicken broth — Keeps the soup from becoming too salty. You can use vegetable broth to make it vegetarian.
• 1/2 teaspoon kosher salt — Start here, then adjust to taste at the end.
• 1/4 teaspoon freshly ground black pepper — Adds a gentle heat.
• 1/8 teaspoon freshly grated nutmeg — A small amount goes a long way. Pre-ground nutmeg is fine, but freshly grated is noticeably more aromatic.
• 2 tablespoons fresh sage leaves, thinly sliced — Adds an earthy, slightly peppery flavor. Dried sage is not a great substitute here.
• 1/2 cup heavy cream — Makes the soup rich and velvety. Stir it in after pureeing to keep the texture smooth.

For the Crostini

• 8 (1/2-inch-thick) slices French baguette (about 4 ounces total) — A thin baguette works best so the bread-to-cheese ratio stays balanced.
• 1 tablespoon olive oil — Brushed on the bread before baking for a golden, crisp finish.
• 4 ounces Fontina cheese, shredded (about 1 cup) — Melts beautifully without becoming greasy. Shred it yourself from a block for the best texture.

Kitchen Tools You’ll Need

• Large Dutch oven or heavy-bottomed pot — Holds all the ingredients comfortably and distributes heat evenly for gentle simmering.
• Immersion blender — The safest and easiest way to puree the soup directly in the pot. A countertop blender works too, but you will need to work in batches and be careful with the hot liquid.
• Baking sheet — For toasting the baguette slices and melting the cheese.
• Chef’s knife and cutting board — Peeling and cubing a whole butternut squash takes a sturdy knife. A vegetable peeler also helps with the tough skin.
• Measuring spoons and liquid measuring cup — Accurate amounts matter here since the ingredient list is short and each one plays a role.

How to Make Giada Butternut Squash Soup with Fontina Cheese Crostini

Here is the full method broken into clear steps so you can follow along without missing anything.

• Sauté the aromatics — Heat the olive oil and butter in a large Dutch oven over medium heat. Once the butter foams and subsides, add the onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 6–8 minutes.
• Add the garlic — Stir in the minced garlic and cook for 30 seconds, stirring constantly. Burnt garlic will make the whole soup taste bitter, so do not walk away.
• Simmer the squash — Add the cubed butternut squash, chicken broth, salt, and pepper. Increase heat to high to bring it to a boil, then reduce to medium-low, cover, and simmer until the squash is fork-tender, about 20–25 minutes. The squash should break apart easily when pressed against the side of the pot with a spoon.
• Make the crostini — While the soup simmers, preheat your oven to 375°F. Arrange the baguette slices on a baking sheet in a single layer. Brush the tops lightly with the olive oil. Bake for 8 minutes, until the bread is golden and crisp on the edges but still slightly soft in the center. Remove the sheet, sprinkle the shredded Fontina evenly over each slice, and return to the oven for 2–3 minutes more, until the cheese is melted and bubbly. Keep warm.
• Puree the soup — Once the squash is tender, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. If using a countertop blender, work in batches and never fill the jar more than halfway — hot liquid expands and can blow the lid off.
• Finish with cream, sage, and nutmeg — Stir in the heavy cream, sliced sage, and nutmeg. Bring the soup back to a gentle simmer over medium-low heat. Taste and adjust with more salt, pepper, or nutmeg if needed.
• Serve — Ladle the soup into four warm bowls. Float two Fontina crostini on top of each serving, or serve them on the side for dipping. Garnish with extra sage leaves or a drizzle of olive oil if you like.

Common Mistakes to Avoid (And How to Fix Them)

• Overcooking the garlic — Adding garlic too early or on high heat makes it bitter. Follow the 30-second rule over medium heat and stir constantly.
• Not cooking the mirepoix long enough — If the onion, carrot, and celery are still firm when you add the broth, the soup will lack depth. Let them soften fully, about 6–8 minutes.
• Using too much nutmeg — Nutmeg is potent. Start with the 1/8 teaspoon called for, taste, then add more only if you want a stronger spice note.
• Pureeing hot soup in a sealed blender — Tightly sealing a blender full of hot soup can cause steam to build up and force the lid off. Leave the center cap open, cover it with a folded kitchen towel, and blend in short pulses.
• Skipping the gentle simmer after adding cream — Boiling the soup after you stir in the cream can cause it to curdle and separate. Keep the heat at medium-low and just warm it through until steaming.

Helpful Tips for Perfect Giada Butternut Squash Soup with Fontina Cheese Crostini

• Peel the squash with a sharp vegetable peeler — A Y-shaped peeler removes the tough skin quickly and safely, leaving more flesh intact than a knife can.
• Cut the squash into uniform 1-inch cubes — Evenly sized pieces cook at the same rate, so you do not end up with some mushy and some underdone bits.
• Toast the crostini just before serving — Fontina firms up as it cools, so the bread stays crunchiest and the cheese stretchiest when you assemble the bowls right before eating.
• Taste for salt at the very end — Different broths have different sodium levels. Wait until after you stir in the cream to adjust, since cream can mask saltiness.
• Use an immersion blender if you have one — It is safer than transferring hot liquid to a countertop blender and creates the same silky, smooth texture with less cleanup.
• Warm the serving bowls — Running them under hot water for a minute before ladling the soup keeps everything hot longer, especially when you add the crostini on top.

Easy Ingredient Substitutions for Giada Butternut Squash Soup with Fontina Cheese Crostini

• Chicken broth → Vegetable broth — Use a good-quality low-sodium vegetable broth to make the soup vegetarian. The flavor will be slightly lighter but still delicious.
• Fontina cheese → Gruyère or provolone — Both melt well and have a nutty, creamy profile that works similarly. Shred them the same way you would Fontina.
• Heavy cream → Full-fat coconut milk — For a dairy-free version, use canned coconut milk (not the carton kind). It adds richness and a faint sweetness that complements the squash.
• Fresh sage → 1 teaspoon dried sage — Dried sage is more concentrated, so use much less. Add it with the broth so it has time to rehydrate and soften.
• Butternut squash → 1 (15-ounce) can pumpkin puree — Swap out the fresh squash and skip the simmering step for a shortcut version. Stir the pumpkin puree in with the broth and proceed as written.
• French baguette → Ciabatta or sourdough — Both hold up well under the cheese and provide a nice chewy texture. Slice them to about 1/2-inch thick.

Easy Ways to Customize Giada Butternut Squash Soup with Fontina Cheese Crostini

• Add a pinch of cayenne or red pepper flakes — Stir it in with the nutmeg for a subtle heat that cuts through the richness.
• Swap sage for fresh thyme or rosemary — Use 2 teaspoons of chopped fresh thyme or 1 teaspoon of finely chopped rosemary for a different earthy note.
• Top with toasted pepitas or crumbled bacon — Sprinkle them over the crostini for extra crunch and a salty contrast to the sweet soup.
• Roast the squash before adding it to the pot — Toss the cubes with olive oil, salt, and pepper, roast at 400°F for 25 minutes, then add to the sautéed mirepoix with broth. This deepens the squash flavor significantly.
• Use half and half instead of heavy cream — The soup will be slightly less rich but still creamy. Skip adding more liquid to keep the consistency the same.
• Top each serving with a drizzle of balsamic glaze — The sweet-tart vinegar cuts through the cream and adds a beautiful dark swirl on the surface.

Best Ways to Store Giada Butternut Squash Soup with Fontina Cheese Crostini

• Refrigerate the soup — Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. The flavors meld further overnight.
• Freeze the soup — Pour cooled soup into freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Store crostini at room temperature — Keep leftover crostini in an airtight container at room temperature for up to 1 day. The cheese will soften and the bread will lose some crunch.
• Reheat crostini in the oven — Warm them on a baking sheet at 350°F for 5 minutes to restore the crisp texture. The microwave will make them soggy.

Best Ways to Reheat Leftovers

• Stovetop method — Warm the soup in a saucepan over medium-low heat, stirring occasionally, until steaming (about 5–7 minutes). Avoid boiling after adding cream to prevent curdling.
• Microwave method — Transfer a single serving to a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring between each, until hot. Cover the bowl with a paper towel to prevent splatter.
• Thaw frozen soup first — For best results, thaw the frozen soup overnight in the fridge. If you are short on time, place the sealed container in a bowl of cold water for about an hour before reheating on the stovetop.

Nutritional Breakdown (per serving)

Based on 1 serving = 1 portion out of 4 total.

• Calories: 427
• Protein: 15g
• Fat: 24g
• Carbohydrates: 42g
• Fiber: 6g
• Sugar: 9g
• Sodium: about 780mg

FAQs

Can I freeze Giada Butternut Squash Soup with Fontina Cheese Crostini?

Yes, the soup freezes well for up to 3 months. Let it cool completely, then transfer to a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stovetop.

How long does Giada Butternut Squash Soup with Fontina Cheese Crostini last in the fridge?

The soup will keep in an airtight container in the refrigerator for up to 4 days. The crostini are best eaten fresh but can be stored at room temperature for up to 1 day.

Can I make this soup vegan?

Use vegetable broth, full-fat coconut milk instead of heavy cream, and a dairy-free cheese alternative for the crostini. The texture will be slightly different but still creamy and flavorful.

What if I don’t have an immersion blender?

A countertop blender works fine. Let the soup cool for 5 minutes first, then blend in batches, never filling the jar more than halfway. Hold the lid down with a folded towel while blending.

Why did my soup turn out grainy?

Grainy texture usually means the squash was not cooked long enough before blending. Make sure it is fork-tender — it should break apart easily when pressed against the side of the pot.

Can I leave out the heavy cream?

Yes. Omit the cream for a lighter soup, or replace it with a splash of milk or unsweetened almond milk. The soup will be thinner but still flavorful. You can also stir in a little extra broth or water to adjust the consistency.

Wrapping Up

This Giada Butternut Squash Soup with Fontina Cheese Crostini is the kind of recipe I come back to every fall because it is simple enough for a weeknight but impressive enough for company. The soup comes together in about an hour, and the cheesy crostini on top make it feel special without extra work. Give it a try when the weather turns cool — I think you will love how the flavors come together.

Giada Butternut Squash Soup with Fontina Cheese Crostini

Print Recipe

This velvety butternut squash soup is a perfect balance of savory and sweet, with a subtle kick from nutmeg and freshness from sage. The Fontina crostini add a creamy, nutty richness and a delightful crunch, making this a satisfying starter or light main course on a crisp fall day.

• Author: Edward Harrington
• Prep Time: 20
• Cook Time: 40
• Total Time: 60
• Yield: 4 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 1 medium carrot, peeled and chopped (about 1/2 cup)
• 1 stalk celery, chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1 (2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
• 4 cups low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 2 tablespoons fresh sage leaves, thinly sliced
• 1/2 cup heavy cream
• For the crostini:
• 8 (1/2-inch-thick) slices French baguette (about 4 ounces total)
• 1 tablespoon olive oil
• 4 ounces Fontina cheese, shredded (about 1 cup)

Instructions

1. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large Dutch oven or heavy-bottomed pot over medium heat. Once the butter foams and subsides, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 6–8 minutes. This mirepoix builds the aromatic foundation for the soup.
2. Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning. Overcooked garlic turns bitter and will compromise the soup’s delicate sweetness.
3. Add the cubed butternut squash, chicken broth, salt, and pepper. Increase heat to high and bring to a boil, then reduce heat to medium-low, cover, and simmer until the squash is fork-tender, about 20–25 minutes. The squash should break apart easily when pressed against the side of the pot with a spoon.
4. While the soup simmers, prepare the crostini. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet in a single layer. Brush the tops lightly with 1 tablespoon olive oil. Bake for 8 minutes, until the bread is golden and crisp on the edges but still slightly soft in the center.
5. Remove the baking sheet from the oven. Sprinkle the shredded Fontina cheese evenly over each crostini. Return to the oven and bake for 2–3 minutes more, until the cheese is melted and bubbly. Keep warm until serving; the cheese will firm as it cools.
6. Once the squash is tender, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup to a countertop blender in batches (never fill more than halfway), blend until smooth, and return to the pot. Pureeing ensures the silky, uniform texture that makes this soup so luxurious.
7. Stir in the heavy cream, sliced fresh sage, and nutmeg. Bring the soup back to a gentle simmer over medium-low heat. Taste and adjust seasoning with additional salt, pepper, or nutmeg if desired. The cream adds richness, while sage and nutmeg provide a warm, aromatic finish.
8. Ladle the soup into four warm bowls. Float two Fontina crostini on top of each serving, or serve them on the side for dipping. Garnish with a few extra sage leaves or a drizzle of olive oil if you like.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The soup can be frozen for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it thickens. Crostini are best eaten fresh; store leftovers in an airtight container at room temperature for up to 1 day and reheat in a 350°F (180°C) oven for 5 minutes to restore crispness. To reheat the soup, warm it in a saucepan over medium-low heat, stirring occasionally, until steaming (about 5–7 minutes). Avoid boiling after adding cream to prevent curdling.

Nutrition

• Calories: 427
• Sugar: 9g
• Sodium: 780mg
• Saturated Fat: 11g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 60mg

Keywords: butternut squash soup, Giada soup, Fontina crostini, Italian soup, fall soup, creamy vegetable soup, sage butternut squash, weeknight soup, easy butternut squash, squash crostini